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Carrot And Watercress Terrine

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Appetizers, Better home 1 Servings

INGREDIENTS

1/2 lb Carrots, peeled and sliced
1 Clove garlice, peeled
1 c Water
1/2 t Lime peel, finely shredded
2 c Watercress, leaves firmly
packed
1 t Fresh tarragon, snipped or
1/4 teaspoon dried
crushed
2 t Tarragon vinegar
8 oz Cream cheese, softened
1/2 c Sour cream
2 Eggs
Edible flowers, optional

INSTRUCTIONS

Combine carrots, garlic, water and salt in a medium sauce pan. Bring
to boiling; reduce heat. Cover; cook 10 minutes or until carrots are
tender. Drain, reserving liquid. Place carrots and 2 tablespoons
reserved liquid in a blender container; blend or process until  smooth.
Transfer mixture to a bowl. Stir in lime peel; set aside.  Combine
watercress, tarragon and remaining reserved liquid in a  medium sauce
pan. Bring to boiling; reduce heat. Cover and cook 1-2  minutes or
until watercress is tender. Drain reserved liquid. Place  watercress
mixture and 2 tablespoons reserved liquid in a blender  container or
food processor bowl. Blend or process until combined.  Transfer to a
bowl. Stir in tarragon vinegar; set aside. Line an  8x4x2" loaf pan
with foil. Grease sides; set aside. Combine cream  cheese and sour
cream in a small bowl. Beat with an electric mixer  until smooth. Add
eggs; beat until combined. Divide mixture in half,.  Stir half of cream
cheese mixture into carrot mixture; pour into  prepared pan. Stir other
half of cream cheese mixture into watercress  mixture; carefully pour
over carrot mixture in pan. Cover pan with  foil. Place pan in a baking
dish. Fill the baking dish with hot water  to a depth of 1 inch. Place
baking dish in a 350F over. Bake for  50-60 minutes or until center is
set. Cool completely on a wire rack.  Cover and chill for 4-24 hours.
To serve invert onto a serving  platter. Remove foil. Garnish with
edible flowers, if desired. Makes  14 servings.  Recipe by: Holiday
Appetizers 1996, Better Homes and Gardens, page 90.  Posted to
MC-Recipe Digest V1 #865 by Peg Baldassari  <Baldassari@compuserve.com>
on Oct 25, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1392
Calories From Fat: 984
Total Fat: 111.8g
Cholesterol: 681.3mg
Sodium: 1748.7mg
Potassium: 2945.5mg
Carbohydrates: 70.3g
Fiber: 15.4g
Sugar: 41.7g
Protein: 39.8g


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